Lentil Spinach Coconut Curry

A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of Indian flavour.

1 tbsp olive oil
1 medium onion, diced
2-3 garlic cloves, minced
1 inch piece of ginger, minced
2 tsp curry powder
1 tsp cumin
¼ tsp cayenne pepper (or more or less to taste)
1 cup red lentils
1 tin coconut milk (14 fl oz)
1 cup water or vegetable stock
2 large handfuls of baby spinach
Juice of half a lemon (optional)
¼ cup chopped fresh coriander (optional)
salt to taste

View the full recipe at Emma’s Little Kitchen →